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{{Infobox food | {{Infobox food | ||
| name = | | name = Churma | ||
| image = | | image = Dal bati churma.jpg | ||
| caption = | | caption = Dal bati churma | ||
| alternate_name = | | alternate_name = | ||
| country = [[India]] | | country = [[India]] | ||
| region = [[Punjab]] [[Bihar]], [[Awadh]], [[Uttar Pradesh]], [[Rajasthan]], [[Haryana]] | | region = [[Punjab]] [[Bihar]], [[Awadh]], [[Uttar Pradesh]], [[Rajasthan]], [[Gujarat]], [[Haryana]] | ||
| creator = | | creator = | ||
| course = | | course = | ||
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}} | }} | ||
'''Churma | '''Churma''' is a popular [[Rajasthani cuisine|Rajasthani]], [[Bihari cuisine|Bihari]],<ref>[https://books.google.com/books?id=ObhhAAAAIAAJ&q=churma+bihar Bihar District Gazetteers: Patna (& suppl. 2 v.)(1971)]</ref> [[Cuisine of Uttar Pradesh|Uttar Pradeshi]], [[Haryanvi cuisine|Haryanvi]], and [[Awadhi cuisine|Awadhi]] [[delicacy]] from [[India]].<ref>{{cite book | url=http://www.mdurohtak.ac.in/pdf/Food%20of%20Haryana%20The%20Great%20Desserts.pdf | title=Food of Haryana: The Great Desserts | first=Ashish | last=Dahiya | year=2013 | isbn=((978-93-81818-13-5)) | publisher=IHTM-MDU / MDU Rohtak | access-date=7 April 2019 }}</ref><ref>[http://timesofindia.indiatimes.com/city/chandigarh/Churma-chutney-behind-exploits-of-Hry-players/articleshow/7012770.cms Churma, chutney behind exploits of Hry players]</ref> In [[Punjab, India|Punjab]], the dish is called ''churi''.<ref>Aziz, Khursheed Kamal(2006) A Journey Into the Past: Portrait of a Punjabi Family, 1800-1970. Khursheed Kamal Aziz [https://books.google.com/books?id=DCxuAAAAMAAJ&q=churi+roti+punjab]</ref><ref>{{Cite book|last=Singh|first=Birinder Pal|title='Criminal' Tribes of Punjab|publisher=Taylor & Francis|year=2012|isbn=9781136517860|pages=70}}</ref> It is coarsely ground [[wheat]], crushed and cooked with [[ghee]] and [[sugar]].<ref name=":0">{{Cite book|last=Hoskote|first=Arunima|title=Heirloom Treasures: The Cultural Tapestry of India|publisher=Notion Press|year=2020|isbn=9781648996900|pages=355}}</ref> | ||
In Haryana, churma is made by mashing up [[roti]] in [[ghee]] and [[jaggery]]. It is | In [[Haryana]], churma is made by mashing up [[roti]] in [[ghee]] and [[jaggery]]. It is also sometimes served without ghee, especially as a diet for the [[Wrestling in India|wrestlers]] sparring in the [[Akhara#Dangal|dangal]] of [[akhara]]s.<ref name=jatsit>[https://www.dailyo.in/lifestyle/haryana-dangal-diwali-sweets-milk-laddoo-batasha-chhaas/story/1/13582.html Bite this! Festivals and the Sweet Haryanvi], [[DailyO]], 20 October 2016.</ref> It is usually served either with a tall glass of warm milk, [[lassi]], or with sour [[kadhi]]. | ||
In [[Rajasthan]], churma is made in lots of variations. It is made by | In [[Rajasthan]], churma is made in lots of variations. It is made by mashing up [[roti]] made of either [[Pearl millet|bajra]] (see [[pearl millet]]) or [[Wheat|gehu]] (see [[wheat]]) with [[Desi]] [[ghee]] and sugar ( shakkar / khand / bura / kasar ) or [[jaggery]] pieces. It is commonly eaten with [[kadhi]], [[dal]] and topped with ghee. 'Dade ka Churma' often called 'Rajasthani Churma', is a special kind of churma that is native to Rajasthan. It is made by [[sifting]] wheat flour, [[Semolina|suji]] (see [[semolina]] ) and [[Flour|besan]] (see [[gram flour]]). They are [[Kneading|kneaded]] into a dough adding melted [[ghee]] and milk. Small 'lois' (dough balls) are made, and fried till golden brown. After the lois cool down, they are ground to a coarse powdery texture. Following this, powdered sugar, cardamom and dry fruits are mixed in. It is a popular companion to the dish [[dal bati]]<ref name=":0" /> and is eaten often at social events/celebrations and served with dal. | ||
==See also== | ==See also== | ||
* [[Dal bati churma]] | * [[Dal bati churma]] | ||
* [[Katt Bafla]] | |||
==References== | ==References== | ||
Latest revision as of 14:39, 18 October 2025
 | This article needs additional citations for verification. (October 2014) |
 Dal bati churma | |
| Place of origin | India |
|---|---|
| Region or state | Punjab Bihar, Awadh, Uttar Pradesh, Rajasthan, Gujarat, Haryana |
| Main ingredients | Bajri/wheat, ghee, jaggery |
Churma is a popular Rajasthani, Bihari,[1] Uttar Pradeshi, Haryanvi, and Awadhi delicacy from India.[2][3] In Punjab, the dish is called churi.[4][5] It is coarsely ground wheat, crushed and cooked with ghee and sugar.[6]
In Haryana, churma is made by mashing up roti in ghee and jaggery. It is also sometimes served without ghee, especially as a diet for the wrestlers sparring in the dangal of akharas.[7] It is usually served either with a tall glass of warm milk, lassi, or with sour kadhi.
In Rajasthan, churma is made in lots of variations. It is made by mashing up roti made of either bajra (see pearl millet) or gehu (see wheat) with Desi ghee and sugar ( shakkar / khand / bura / kasar ) or jaggery pieces. It is commonly eaten with kadhi, dal and topped with ghee. 'Dade ka Churma' often called 'Rajasthani Churma', is a special kind of churma that is native to Rajasthan. It is made by sifting wheat flour, suji (see semolina ) and besan (see gram flour). They are kneaded into a dough adding melted ghee and milk. Small 'lois' (dough balls) are made, and fried till golden brown. After the lois cool down, they are ground to a coarse powdery texture. Following this, powdered sugar, cardamom and dry fruits are mixed in. It is a popular companion to the dish dal bati[6] and is eaten often at social events/celebrations and served with dal.
See also[edit | edit source]
References[edit | edit source]
- ↑ Bihar District Gazetteers: Patna (& suppl. 2 v.)(1971)
- ↑ Dahiya, Ashish (2013). Food of Haryana: The Great Desserts (PDF). IHTM-MDU / MDU Rohtak. ISBN 978-93-81818-13-5. Retrieved 7 April 2019.
{{cite book}}: CS1 maint: ignored ISBN errors (link) - ↑ Churma, chutney behind exploits of Hry players
- ↑ Aziz, Khursheed Kamal(2006) A Journey Into the Past: Portrait of a Punjabi Family, 1800-1970. Khursheed Kamal Aziz [1]
- ↑ Singh, Birinder Pal (2012). 'Criminal' Tribes of Punjab. Taylor & Francis. p. 70. ISBN 9781136517860.
- ↑ 6.0 6.1 Hoskote, Arunima (2020). Heirloom Treasures: The Cultural Tapestry of India. Notion Press. p. 355. ISBN 9781648996900.
- ↑ Bite this! Festivals and the Sweet Haryanvi, DailyO, 20 October 2016.
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